Step number 1. Sear the oxtail on one side:Heat the vegetable oil in the Instant Pot over Sauté mode set to high (medium-high heat in a stovetop PC) until the oil starts to shimmer. While the pot heats, sprinkle the oxtail with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the oxtails to the pot in a single layer (they will just barely fit in a 6-quart Instant Pot – think jigsaw puzzle) and sear until well browned on the bottom, about 5 minutes. Flip the oxtails and immediately move on to the next step.

After it, Add the thyme and liquid: Pour the broth into the pot, then sprinkle the oxtails with the dried thyme. Drizzle the Worcestershire sauce and soy sauce over everything.

Step 03, Pressure cook for 45 minutes with a Natural Pressure Release:Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 40 minutes in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.